Ingredients
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1 tablespoon canola oil
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kosher salt & freshly ground black pepper, to taste
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1/4 cup water
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2 tablespoons sugar
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3 tablespoons asian fish sauce
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3 tablespoons fresh lime juice, plus lime wedges for serving
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1 teaspoon sambal oelek (or Chinese chilie-garlic sauce)
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1 seedless cucumber, peeled, halved and thinly sliced
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1/4 small red onion, thinly sliced
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1 cup mung bean sprouts
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1/2 cup shredded mint leaf
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1 garlic clove, minced
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four 4-ounce beef tenderloin steak
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2 tablespoons dry roasted salted peanuts, chopped
Instructions
- Preheat your grill or grill pan over medium-high to high heat.
- Rub the steaks with the oil and season with salt and pepper.
- Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating.
- Let the steaks rest for 10 minutes before slicing.
- Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
- Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
- Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
- Sprinkle with the peanuts and serve right away, with the lime wedges.